Pan Roasted Duck Breast Lollipops with Huckleberry Sauce

2 Muscovy Duck breasts trimmed of excess fat on the sides and then score the skin in a crisscross pattern and season liberally with salt and pepper

12 6”-skewers

Preheat oven to 400

In a heavy bottomed skillet on medium heat cook the duck breasts on its skin side for 10 minutes or so, rendering the skin crispy. Place the skillet in the oven for 4 minutes to cook the duck meat to a medium rare.

Remove from the oven and let rest for 5 minutes. Slice into ½” thick strips across the breast, skewer, arrange on a plate and spoon the huckleberry sauce on the side for dipping.

Huckleberry Sauce

8 ounces huckleberries

1 + 4 tablespoons butter

1 tablespoons minced shallots

1 cup red wine

½ cup balsamic vinegar

½ cup duck or chicken broth

salt and pepper to taste

In a heavy bottomed sauce pan on medium heat cook the shallots in 1 tablespoon of the butter until lightly browned.

Add half the huckleberries, the red wine, vinegar and broth, turn down to a simmer and reduce to 1/3 its original volume. Add the remaining huckleberries and the butter and bring to a boil and whisk until butter is melted and incorporated.

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